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Print this Recipe    Lettuce Wraps

Lettuce Wraps
(recipe for one, multiply as needed)

8 dried shiitake mushrooms
1 tsp cornstarch
2 tsp dry sherry
2 tsp water
salt and pepper
1 1/2 pounds boneless, skinless chicken
5 Tbsp oil
1 tsp fresh minced ginger
2 cloves garlic, minced
2 green onions, minced
2 small dried chilis, (optional)
8 oz can bamboo shoots, minced
8 oz can water chestnuts, minced
1 package cellophane Chinese rice noodles, prepared according to package

1 Tbsp Hoisin sauce
1 Tbsp soy sauce
1 Tbsp dry sherry
2 Tbsp oyster sauce
2 Tbsp water
1 tsp. sesame oil
1 tsp. sugar
2 tsp. cornstarch

Iceberg lettuce leaves or bibb or other leaf lettuce

Cover mushrooms with boiling water, let stand 30 minutes then drain.
Cut and discard woody stems. Minces mushrooms. Set aside. Mix all
ingredients for cooking sauce in bowl, and set aside. In medium
bowl, combine cornstarch, sherry water, soy sauce, salt, pepper,
and chicken. Stir to coat chicken thoroughly. Stir in 1 tsp. oil
and let sit 15 minutes to marinate. Heat wok or large skillet over
medium high heat. Add 3 Tbsp oil, then add chicken and stir fry
for about 3-4 minutes. Set aside. Add 2 Tbsp oil to pan. Add ginger,
garlic, chilies(if desired), and onion; stir fry about a minute or
so. Add mushrooms, bamboo shoots and water chestnuts; stir fry an
additional 2 minutes. Return chicken to pan. Add mixed cooking
sauce to pan. Cook until thickened and hot. Break cooked cellophane
noodles into small pieces, and cover bottom of serving dish with
them. Then pour chicken mixture on top of noodles. Spoon into
lettuce leaf and Roll.


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7 of 13 people found the following review helpful:
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Taste is great, January 31, 2004 - 02:37 PM
Reviewer: Anonymous from Vancouver Canada.
This is just what iI was looking for.

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